Chocolate Almond Shortbread, Gluten Free

By Cathy Ormon on 26 Nov 2014

This is a modern, gluten free and healthier version of a shortbread cookie my Mother used to make. They are sugar free (sweetened with xylitol), which makes them diabetic friendly. The main flours are almond flour and quinoa flour – both have fiber and protein. Enjoy!

Prep time: 10 minutes

Refrigeration time: 30 to 45 minutes

Baking time: 10 minutes

Yield: 5 dozen small cookies

Ingredients:

1 cup butter

1 cup quinoa flour (+ 2 Tbsp extra for kneading in)

1 cup almond flour

¼ cup brown rice flour

¾ cup powdered xylitol

1/3 cup cocoa powder

Directions:

Preheat the oven to 350 degrees.

Cream the butter.

Add the dry ingredients, mixing well until a soft dough forms. (NOTE: you might need to sift the powdered xylitol if it has formed clumps.) If the dough needs a little bit more flour, knead in 1-2 Tbsp of quinoa flour.

Form the dough into a ball, wrap in parchment paper and refrigerate for 30 to 45 minutes.

Remove from fridge. Place the dough on a cutting board. Cut the ball of dough in half for ease of handling. Working with one half the dough at a time, roll it by hand to form a log. Use a sharp knife to cut the dough into ¼ inch rounds.

Place cookie rounds on baking sheets and bake for 10 minutes. Remove from the oven and let them cool before moving them to a baking rack. These delicious, delicate cookies crumble easily.